Kimchi or Korean Cabbage Pickle is a national Korean Food . Kimchi Recipe develop with many variations such as kaktugi, based on radish and containing no cabbage . And the other variants are Baechukimchi, Gotkimchi, Backimchi, Kkakdugi Kimchi (Daikon pickle), and so onWant to know more about Kimchi . Including the many health Benefits of Kimchi see this link " Kimchi "
Baechu Kimchi Recipe / Korean cabbage pickle Recipe
( Makes about 2 quarts )
Ingredients :
1 head ( 2 1/2 to 3 pounds ) Chinese cabbage, outer leaves removed, cut into 1-inch squares
1/2 cup Kosher or sea salt
4-6 Scallions, finely chopped
2-4 cloves Garlic, minced
1 tablespoonful Ginger, minced
4-6 tablespoonful Korean chili flakes
1 tablespoonful Sugar
Cooking Direction :
Put the cabbage and salt to a large bowl and toss together well with clean hands.
Cover with plastic wrap and set aside for 2-5 hours.
Place the cabbage in a colander. Rinse out the bowl and then rinse the cabbage well with water to remove the excess salt
Squeeze out excess water and return cabbage to the bowl.
Add the remaining ingredients and stir together with a wooden spoon.
Place into a large clean glass or plastic crock, container or jar and tamp down to remove any air bubbles.
Cover with a lid and let set in a cool, dark place for 2-3 days.
Transfer to a new container and store refrigerated for up to two weeks
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